Kale chips are a raw food classic that got really popular a few years ago.
If you’re in the UK, you’d be more likely to think of them as kale crisps. ‘Chips’ in a US word that seems to have stuck over here in the UK.
Whatever you want to call them, they are delicious, moreish and really easy to make. They’ll also last for at least a week in a sealed container. Unlikely you’ll avoid eating them in a week though. It’s not unheard of for me to eat half the batch out of the dehydrator. I’ll keep telling myself I’m testing to see if they’re ready and before I know it, half are gone!
So how to make them? Curly kale is best. You’ll wash your kale, remove the big stems and tear the kale into bite sized chunks, allowing for shrinkage during drying. Then you’ll make a kale chip sauce, which is more often than not a cashew based sauce. I do love those, but I also wanted to make something nut-free. So this kale chip recipe uses a base of sundried tomatoes and dates.
This recipe is for making kale chips in a dehydrator, but you can also make kale chips in an oven. Doing them in a dehydrator will make sure they don’t go over 115 degrees F, which is the temperature the most delicate enzymes get destroyed, but not everyone has a dehydrator, so doing them in an oven on a low temp is a good option to get started.
I always recommend Excalibur dehydrators (click here for all my kit recommendations), but the good news is that kale chips are very forgiving in even cheaper dehydrators, so you can work with whatever you have.
This recipe for spicy kale chips will give you a whole tray of beautifully crispy and spicy kale chips for snacking on. As I mentioned, they are very moreish, so you might have to ration yourself 🙂
They’re great for taking out on the road with you. They’re also great for lunches, and go wonderfully with some raw sandwiches.
Related: 10 Health Benefits of Kale